Lemony Artichoke and Onion Gratin

“Found this in the Baltimore Sunpapers, happened to have all the ingredients, and the whole family enjoyed it.”
READY IN:
1hr
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Butter-spray 1 1/2 quart au gratin dish.
  2. In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add onion, stirring occasionally, until beginning to carmelize, 5-10 minutes. Add artichokes, garlic, and lemon peel and cook 1 minute. Add wine, parsley, and herbes de Provence: bring to boil. Reduce by half, about 10 minutes. Season with salt and pepper.
  3. TOPPING.
  4. Combine breadcrumbs and cheeses in a small bowl. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil. Season with more pepper.
  5. Preheat oven to 350 degrees.
  6. Transfer artichoke mixture to prepared dish. Sprinkle with topping. Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden. Serve warm.

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